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For best air circulation
The hot air must circulate around the pans in the
oven for even heat to reach all parts of the oven.
l Place the pans so that one is not directly over
the other.
l Allow 1 ‘k to 2 inches (4-5 cm) of space around
each pan and between pans and oven wails.
l Use only one cookie sheet in the oven at one
time.
Use the following as a guide to determine where
to place the pans.
One pan
Place in the center of the oven rack.
Two pans
Place in opposite comers of the oven rack.
Three or four pans
Place in opposite comers on each oven rack.
Stagger pans so no pan ‘is directly over another.
NOTE: “Oven peeking’ may cause heat loss,
longer cooking times and unsatisfactory baking or
toasting results. Use a reliable kitchen timer to
keep track of the cooking time.
Using aluminum foil for baking
Use aluminum foil to catch spiilovers from pies or
casseroles.
l Place the foil on the oven rack below the rack
with the food. The foil shoub have the edges
turned up and be about 1 inch (3 cm) larger ail
around than the dish holding the food.
l Do not cover the entire rack with aluminum foil.
It will reduce air circulation and cause poor
cooking resutts.
l Do not line oven bottom or entire oven rack with
foil or other liners. Poor baking will result
ElectrIcal Shock and Fire Hazard
Do not allow foil to touch the heating
elements because it will damage them and
could result in shock or fire hazard.